Sul Sul, Gerbits. Today we are going to be making a Pumpkin pie. This recipe is very special to me because I have so many memories of making this pie with my mom every Harvestfest.
The recipe and instructions will be in the description down below.
The ingredients you will need are an unbaked deep dish pie crust, white sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs, pumpkin puree, and milk. The recipe calls for evaporated milk, but I used 2% milk and it didn’t affect the taste.
The first thing you are going to do is preheat your oven to 425 degrees F.
Now, we are going to make the pie crust. If you prefer store bought pie crust you can just skip this step. But, my mom taught me how to make it, so I want to help you all make your own pie crust.
A pie crust is very simple. All the ingredients you are going to need are: flour, salt, shortening and ice cold water.
First, you are going to combine the flour and salt.
Then, cut in the shortening with a pastry blender or fork until the mixture looks like small peas.
Ice-cold water will be sprinkled 1 tablespoon at a time and the dough will be ready when it pulls away from the side of the bowl.
Wrap your dough with plastic wrap and place it in the freezer until you are ready to roll it out.
While your pie crust is chilling. You can begin your pumpkin filling.
Put all of the dry ingredients in a small bowl, including your sugar, salt, cinnamon, ginger, and cloves.
In a large bowl you are going to lightly be the eggs.
Stir in the pumpkin and sugar-spice mixture.
Gradually stir in your milk.
Roll out your pie crust and fit it to your pan.
Pour the pumpkin mixture into the pie shell.
Bake it at 425 degrees F for 15 minutes.
Turn the temperature down to 350 degrees F; bake for 40 to 50 minutes until a knife inserted near center comes out clean.
Let it cool on a wire rack for about 2 hours, so that it can set
There is something just so amazing about using fresh pumpkin over canned. During the fall time I processed so many different pumpkins, and I froze them. So that I could make pumpkin desserts way past autumn. I hope that you enjoyed this recipe. Again feel free to check out the recipe in the description down below. Vadish, Dag Dag!
Show the original author some 💖💖💖 Libby’s Pumpkin Pie
Show the original pie crust, author, some 💖💖💖 Betty Crocker
Printable version of this recipe: Pumpkin Pie
Printable version of this pie crust recipe: on the blog
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